Dry Fried Sichuan Beef Recipe
Sìchuān Gān Biān Niúròu
'Dry Fried' Sichuan Beef
Submitted By: Taz
Ingredients:
1 lb Beef Hanger Steak (Yījià Niúpái)* - sliced into ¼ inch strips
2 inch piece Fresh Ginger (Jiāng) - peeled and julienned
1 Tbs Pixian Chile Bean Paste (Douban Jiang)
2 Stalks Chinese Celery (Qín Cài)** - julienned
1 Small Carrot (Hóng Luóbo) - julienned
1 Tbs Shao Xing Rice Wine (Liàojiǔ)
1 Tbs Light Soy Sauce (Jiàngyóu)
1 tsp Toasted Sesame Oil (Zhīmayóu)
1 tsp Sichuan Peppercorns (Huājiāo) - ground into a fine powder
¾ tsp Chinese Brown Sugar (Piàn Táng) - can substitute granulated sugar if desired
4-5 Green Onions (Cōng Bào) - julienned
⅛ tsp Sichuan Chile Flakes (Làjiāo Fēn) - optional
3 Tbs Peanut Oil (Huāshēngyóu) - can substitute canola, safflower, or sunflower oil
Preparation:
- Place a wok or large skillet over high heat and allow to heat until it just begins to smoke
- As soon as the wok/skillet is hot, add 1 Tbs of the oil and swirl to coat - Immediately add the beef in a single layer and stir fry until all of the liquid is cooked off and the beef is nicely seared (apx 3-4 minutes) - Using a slotted spoon, transfer seared beef to a clean plate and set aside until; needed
- Reduce heat to low and add the remaining 2 Tbs of oil - Add the ginger and allow to fry for 30 seconds - Add the Pixian chile bean paste and stir fry for 1 minute until oil turns red
- Add the celery and carrot and give it a good stir - Return the beef and any juices back to the wok/skillet and give it a good mix
- Increase heat to high and stir fry for 30 seconds - Add the shao xing rice wine, soy sauce, sesame oil, Sichuan peppercorn powder, sugar, the green onion, and chile flakes (if using)
- Stir fry for 1 minute mixing everything well
- Transfer to a serving dish and serve hot alongside steamed rice
*
You can substitute flank steak (Cèmiàn Niúpái) or skirt steak (Qún Zǐ Niúpái) if desired
**
If you cannot find or purchase Chinese Celery, 'regular celery' will work though it has less
pronounced flavor
